Heat the sugar, margarine or butter, and cocoa powder in a largesaucepan over medium heat until margarine melts, stirring constantly.Remove from the heat. Add the eggs and vanilla; beat lightly justuntil combined. Combine flour, baking powder, and baking soda.Add flour mixture and milk alternately to the chocolate mixture,beating by hand after each addition. Stir in nuts. Pour into agreased 15x10x1-inch baking pan.

Bake at 350 degrees F for 15 to 20 minutes or until a toothpickinserted near the center comes out clean. Place pan on a wirerack. While brownies are still hot, use a pastry brush to brushliqueur evenly over the top of the brownies. Cool completely.Spread with Liqueur Glaze. Cut into 35 pieces. (Make 5 cuts 2 inchesapart on the 10-inch side and make 7 equally spaced cuts on the15-inch side. The cuts on the 15-inch side will be 2 1/7 inchesapart, so you'll just have to eyeball it a little.) Makes 35.